hi bento pals! i know, it’s been forever since i last posted. i won’t bore you with my excuses and the changes to my schedule that have resulted in mornings where i often throw some pitiful leftovers in a tomato-stained plastic container (the kind you get free with takeaway food) and call it “lunch” — suffice it to say i am still adjusting to the new job/commute/office situation and am looking for ways to get bento back in my life.
one way i may be able to do that is with speed-packed bentos. i’ve gone back to the basics here, relying on some of the original tips i learned from biggie’s lunch in a box site way back when i first started bentoing.
the main portion of today’s lunch is just brown rice, a small piece of leftover salmon (i actually cut this lunch-sized portion off of the filet before i cooked the fish to prevent the jagged edge and flakiness that often happens when you cut a cooked filet — i cooked it all at the same time, and immediately refrigerated the lunch portion), and an umeboshi. the other section has a baby pepper stuffed with egg salad, an israeli vine tomato, and a container of chimichurri sauce (what i originally served over the salmon), all sitting on a bed of arugula.
nothing cutesy here (save for the quick addition of a pick and a baran — but i mean no punching or decorating with tweezers, no faces, etc.), but i am looking forward to a yummy and semi-traditional lunch. this is also the first time i’m using this beautiful magewappa box that a friend recently brought back for me from a business trip to japan. it’s fairly similar to this model from bento & co., and it’s divine — thanks, yasu!